Asparagusintarragonhollandaisesaucegoodandfancy Recipes

HOLLANDAISE SAUCE

Hollandaise sauce image

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Provided by Good Food team

Time 10m

Number Of Ingredients 8

Ingredients

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper
1 muffin, halved
2 slices of ham, warmed
2 poached eggs

Steps:

Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium

ASPARAGUS IN TARRAGON HOLLANDAISE SAUCE GOOD AND FANCY!

Asparagus in Tarragon Hollandaise Sauce Good and Fancy! image

We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.

Provided by kiwidutch

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh asparagus, preferably fat stalks
4 large egg yolks
1/4 cup fresh lemon juice
1/2 cup water
3/4 teaspoon kosher salt
fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons chopped tarragon

Steps:

Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
Whisk in butter and, when it's incorporated, add tarragon.
Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.

Nutrition Facts : Calories 162, Fat 10.7, SaturatedFat 5.4, Cholesterol 225.1, Sodium 342.7, Carbohydrate 12, Fiber 5, Sugar 4.7, Protein 8.4

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